Clay's Kitchen : Soup Recipes

Soup Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Avanzare's Porcini Mushroom Soup

Recipe from: James Blackwell, Chef, Avanzare, Hyatt Regency Tampa, FL

6 ounces melted butter
2 ounces diced white onion
2 ounces diced celery
½ teaspoon chopped garlic
2 ounces dried Porcini mushrooms
1 ½ ounces Madeira Wine
20 Sliced Button Mushrooms
3 large Portobella Mushroom caps, chopped
4 ounces all-purpose flour
1 tablespoon salt
¼ teaspoon white pepper
7 cups chicken stock, hot
8 ounces heavy cream

In small kettle, heat the 6oz of butter. Cook off the onions and the celery until translucent. Add the garlic, button mushrooms and portobella mushrooms. After cooking for a few minutes, turn the heat down. Slowly add in the flour. Cook on low heat for about 10 minutes. Slowly add in the chicken stock. Mixture will thicken up. Let cook on low heat. Add the porcini's that have been soaking in Madeira wine. Add the salt and pepper. After cooking for about 15 more minutes, turn off. Add 1 quart of hot heavy cream. Blend the soup until smooth.

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